Prepare the Dough:

• In a small bowl, dissolve yeast in warm water. Let it sit for 5 minutes until foamy.

• In a large mixing bowl, combine flour, sugar, and salt. Add yeast mixture, warm milk, egg, and softened butter.

• Mix until a dough forms, then knead for about 8-10 minutes until smooth.

• Place dough in a greased bowl, cover, and refrigerate for at least 2 hours or overnight.

Prepare the Butter Layer:

• Place cold butter and flour between two sheets of parchment paper. Roll into a 6×6-inch square.

• Refrigerate for 30 minutes until firm.

Laminate the Dough:

• Roll out the chilled dough into a 12×12-inch square. Place the butter layer in the center.

• Fold the dough over the butter like an envelope and seal the edges.

• Roll out into a rectangle, then fold into thirds (like a letter).

• Repeat this rolling and folding process 3 times, chilling for 30 minutes between each fold.

Cut and Proof the Cronuts:

• Roll out the laminated dough to about ½-inch thickness.

• Use a donut cutter or two round cutters (3-inch and 1-inch) to cut out rings.

• Place cut cronuts on a baking sheet, cover, and let rise for 1 hour.

Fry the Cronuts:

• Heat oil to 350°F (175°C) in a deep pot.

• Fry cronuts in batches for 1-2 minutes per side, until golden brown.

• Drain on a wire rack and roll in sugar while warm.

Fill (Optional) and Serve:

• If filling, use a piping bag to inject pastry cream or jam into the cronuts.

• Serve warm and enjoy!